GIVE GRÜNER A GO.
Jules explains what Grüner Veltliner (or "that other white wine") is all about.
FOOD MATCH
Grüner loves stong flavours and spice so try it with something like sticky pork belly bao buns with hoisin sauce and cucumber and spring onions. Or try prawn and chive dumplings with chilli oil and black vinegar.
WINEMAKERS NOTES
Grüner Veltliner is a cool climate wine originally from Austria. Jules describes it as "the illegitimate lovechild of Pinot Gris and Riesling!" One of the reasons that we’re making it is to stretch our wings, to see if there is life after Sauvignon Blanc. The initial results suggest that there might be.
AROMA & FLAVOUR
Ripe russet apples, pears and macadamia notes combine on the nose with just a hint of fennel and dill and a touch of white pepper. The palate boasts delicious flavours of apples, pears, macadamia, sesame and fennel. There is also a hint of Grüner’s signature white pepper flavour. This is a fine, concentrated wine with a lovely textural element from the wild fermented portion alongside crisp saline acidity and a long refreshing finish.
VINTAGE NOTES
The 2022 season started with a very wet spring following hot on the heels of aboveaverage
winter rainfall. Budburst was earlier than in 2021, and the vines’ potential
for the 2022 season was there for all to see! Settled weather in late spring led to a
good flowering across all varieties and some high temperatures in January made
for healthy canopies that were well poised to carry the fruit through to ripening.
Temperatures cooled down leading into harvest and a spell of rain in February made
for some slightly nerve-wracking moments. But in the end, in typical Marlborough
fashion, the sun came out and the vines worked their magic! By 9th April, about one
week later than last year, and with the fruit looking fantastic, Jules decided the time
had come to pick this year’s Grüner.
VINIFICATION
Our Grüner Veltliner grapes were 100% hand-harvested from a single, small vineyard in the Wairau sub-region of Marlborough. The fruit was whole bunch pressed and the free run juice was cold settled over 48 hours and then fermented cool and slow in a stainless steel tank to retain the vibrant aromatics. This approach contrasted with the handling of a second portion which was pressed directly into old French oak for a wild ferment followed by a full malolactic fermentation. Soon after fermentation the two components were blended together before being bottled and sealed with a screw cap to retain perfect freshness.
